Hospitality & Tourism jobs

• Support the Head Chef in leading daily kitchen operations and maintaining exceptional food quality.
• Prepare, cook and present dishes in line with approved recipes, menus and service standards.
• Supervise kitchen staff, delegate tasks and provide coaching to improve team performance.
• Assist with menu development, seasonal specials, recipe costing and portion control.
• Maintain compliance with food safety, hygiene, allergen management and WHS requirements.
• Monitor stock levels, manage ordering, minimise waste and support inventory control.
• Ensure kitchen equipment, storage areas and workstations are clean, organised and operational.
• Manage kitchen operations during the Head Chef’s absence, including service delivery and staff coordination.
• Respond effectively to service pressures while maintaining consistency, quality and presentation standards.

Qualifications & Experience

• Certificate III or IV in Commercial Cookery, or equivalent culinary qualification.
• Previous experience as a , Senior Chef de Partie or similar leadership role.
• Strong knowledge of Australian food safety, hygiene and workplace health and safety standards.
• Demonstrated experience in high-volume or fast-paced hospitality environments.
• Excellent leadership, communication, time-management and problem-solving skills.
• Ability to work flexible hours, including evenings, weekends and public holidays.

Benefits

• Competitive salary package based on experience and qualifications.
• Career progression opportunities within a growing Australian organisation.
• Supportive team culture and hands-on leadership development.
• Staff meals and employee benefits, where applicable.
• Opportunity to contribute creatively to menu design and kitchen operations.